I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minutes. This made the recipe INCREDIBLY easy to prepare, put together, and cook. Tasty and filling! A family pleaser ***ALSO, I found that 1 cooked squash = 5 cups***